Take the risotto to the table in its cooking pan and serve in wide, shallow soup plates. In Milan you can observe risotto addicts gently pushing their ambrosia up the side of the plate, spreading it and cooling it. I find this a trifle absurd; the rice will not significantly overcook on the plate. However, it will be completely ruined if left to sit for too long. Like pasta and pizza, it waits for no one.
© 1996 Alastair Little. All rights reserved.